Preparation

Heat oven to 450°F. On a baking sheet, toast pita
triangles, turning once, until crisp and brown, 3 to
5 minutes each side. In a large skillet, heat oil over high
heat. Cook shrimp and shallots, stirring, until shrimp
is pink and shallots are crisp, 2 to 4 minutes; transfer
to a bowl. In same skillet, cook watermelon and 1/4 cup
water over high heat, stirring, until liquid becomes
syrupy, about 3 minutes. Remove skillet from heat;
add shrimp mixture, salt and pepper; stir. Divide
shrimp-watermelon mixture (warm or chilled) among
4 plates; add cucumber and feta. Sprinkle with dill and
mint. Serve with 4 pita pieces each and lime wedges.

my notes

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Recent Review

3 forks with these adjustments: prepared shrimp and shallots as directed, season and remove from heat. When cooled, toss in cucumber, watermelon, feta and herbs.
I was intrigued with the ingredients but not the process and, after reading the 2 unfavorable reviews, it occurred to me that watermelon should not be cooked, at least not in this dish. I'm prone to experiment on my friends and they were ecstatic!